A top chef and restaurant owner says this method of cooking garlic unlocks the ideal "aroma and sweetness" for rich, flavoursome pasta

A chef says using a simple cooking technique can enhance the flavour of garlic, perfect for a variety of dishes, including pasta. While most people typically fry garlic, Nima Safaei insists that cold-infusing it is the better approach for achieving optimal flavour.

This culinary method involves extracting flavours from an ingredient without using high heat. Rather than frying or roasting, the ingredient is placed into a cool or slightly warmed medium (such as oil, water, or alcohol) and left to release its flavours gradually.

The chef and owner of 40 Dean Street in Soho , an Italian restaurant and bar, said: "One trick I swear by is cold-infusing garli

See Full Page